Preheat
the oven to 180°C.
Grease
a medium ovenproof dish with non-stick spray.
1 Mix
the self-raising flour, sugar, cocoa powder and salt in a mixing bowl and make
a well in the middle.
2 Whisk
the oil, milk, vanilla essence and eggs in another bowl then pour into the well
in the flour mixture.
Mix
until a smooth batter forms.
3 Mix
the chocolate into the batter and pour into the prepared ovenproof dish.
4 SAUCE
Mix the
ingredients well and pour over the batter in the dish.
5
Transfer to the oven and bake for 20-25 minutes or until done (the pudding should
have risen but still be saucy at the bottom).
6 TO FINISH
Spread
the caramel over the pudding and top with the cream.
Sprinkle
the chocolate pieces over and garnish with the mint. Serve hot.